This is an East Indian recipe. This masala is again prepared for the full year and stored in an airtight container. This masala is versatile and is mostly used to make fish curry. I make this in small quantity and powder it in the mixer.
Ingredients
200 Grams Kashmiri Chillies
50 Grams Madras Chillies
100 Grams Coriander seeds
50 Grams Turmeric powder
40 Grams Cumin seeds
Dry the kashmiri & madras chillies, coriander seed and cumin seeds separately in the sun for a day and powder it. Add the turmeric powder and sieve it 3 - 4 times. Store in an airtight container.
Labels: Masalas, East Indian,
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